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Rhubarb (Rheum Rhubarb is a well-known)

(Rheum). Rhubarb is a well-known, hardy perennial, cultivated in nearly every garden. Its leaf-stalks are used, either in a blanched or natural state, in pies, tarts, &c.; they also form material for making an excellent preserve, and for Rhubarb wine. The latter is, however, considered a very unwholesome beverage, even injurious to many constitutions. CULTIVATION. Plants may readily be raised from seeds, which should be sown in spring, on a gentle hotbed, the seedlings being afterwards transferred, when large enough, to the open ground. The method of increase generally practised, and one by which strong plants can be obtained in a much shorter time, is that of dividing up the roots, so that a crown is reserved for each piece. When a new plantation is in course of formation, it should be attended to as early as possible in spring. The ground should be previously deeply trenched and manured, and single-crown divisions, or seedlings, may be planted about 3ft. apart each way, the crowns being kept slightly above the surface. Rhubarb succeeds best in a rich, rather light soil, and in a light, open situation; but it grows freely under fruit-trees, as instanced by the quantities obtained in spring from market gardens. None of the leaves or stalks should be pulled during the first season; this would unduly weaken the rootstock. The second year a fair supply will be obtainable, and a good crop the third. A Rhubarb plantation will last good for several years, if an annual top-dressing of manure be given during winter; but it is well to renew it after about four or five seasons. Some full-grown "sticks" of Rhubarb are represented Forcing. Forced Rhubarb is usually much esteemed during winter and early spring; for market, it proves one of the most remunerative of crops. There are various methods adopted for procuring a supply, all of which are more or less successful. Where sufficient plants are at command, some may be lifted and placed in cellars, mushroom-houses, or any structure where there is a temperature of about 55 deg. or 60 deg.; if subjected to a strong heat before growth commences, the rootstocks are liable to decay. Plants about three years old are best for forcing, but, where such are not at command, older ones will do, though the crowns will most likely not start so readily, nor will the leaf-stalks be so strong. Forcing under glass, or in a mushroom-house, is by far the most satisfactory plan where it can be carried out; all that is necessary is to place the roots nearly close together, scatter a little soil amongst them and over the tops, and water occasionally. In the open ground, Rhubarb forcing may be conducted by placing large flower or seakale-pots, boxes, &c., over the roots where they have been growing, and burying them with a good depth of fermenting material, composed of stable litter and leaves. Forcing may commence indoors about November; a supply would not be readily obtained outside at that season, as the necessary heat could not be so steadily maintained.